Wild Salmon with Pumpkin & Mushroom Purée, Crispy Rice, & Sweet Ferns
Ingredients
Crispy Topping
Salmon & Purée
Instructions
Crispy Topping
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Preheat oven to 375°F.
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Rough chop sweet ferns.
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Spread rice crispy cereal, followed by the chopped sweet ferns,on an oiled sheet tray. Shake the tray until the cereal and ferns are evenly coated in oil.
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Roast in the oven until golden brown, about 10 minutes. Set aside.
Salmon
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While the topping bakes, cut the salmon fillet into 4 equal portions.
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Heat an ovenproof frying pan (stainless steel, or cast iron) on high with 2 tablespoons of vegetable oil.
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Season salmon fillets with a pinch of salt and pepper.
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When oil is hot, sear salmon skin side down for 2-3 minutes
(depending on thickness of the cut), being careful to reduce heat
or remove pan from heat if the oil starts to smoke -
When the salmon fillets have cooked halfway, drop heat to medium.
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Sprinkle ginger on the fillets and add the soy sauce to the pan. Swirl the soy sauce and oil around the pan to infuse the salmon pieces evenly.
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Add 1 Tbsp of butter to the pan, and remove the pan from heat
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Baste the salmon by carefully tilting the pan and spooning the
flavorful juices over the pieces until the top of the salmon fillets
begins to look golden. -
Place salmon fillets on a wire rack positioned on a baking sheet. Reserve and set aside the cooking liquid in the frying pan.
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Place baking sheet in preheated oven until salmon is cooked through (approximately 5 to 10 minutes).
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Remove the salmon from the oven and allow it to rest for 5 minutes at room temperature right before serving.
Purée
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While the salmon bakes, heat a small amount of water in a medium saucepan over medium heat. Add mushroom soup and pumpkin. Stir until well combined and cook until simmering. Add water as needed to achieve the desired consistency.
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If some spiciness is desired, stir in hot sauce to taste.
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Stir in 3 Tbsp of butter to finish.
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Set aside to cool until the salmon and topping finish baking.
Plating
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To serve, spread a layer of puree on a plate or bowl. Place cooked salmon in the center of the puree. Drizzle a spoonful of the reserved liquid from cooking over the salmon. Sprinkle the sweet fern and rice crispy topping over the salmon.
